In a mixing bowl, combine rolled oats, milk, canned pumpkin purée, chia seeds, vanilla extract, pumpkin pie spice, and maple syrup. Stir vigorously for about 2 minutes until well combined.

In a small bowl, blend Greek yogurt with milk and maple syrup until smooth and creamy. Set aside.

Layer half of the oats mixture in a mason jar, followed by the cheesecake layer, and then the remaining oats on top.

Cover and refrigerate for at least 4 hours or overnight.

Stir the oats in the morning, adding more milk if necessary. Top with crushed graham crackers and a sprinkle of cinnamon.