Spread oats out in a single layer on a small baking sheet and toast in preheated oven for 5-6 minutes until lightly toasted.
Add oats, maple syrup, and cinnamon to a small food processor or blender and pulse to mix and roughly break up oats. Set aside.
Add cheesecake filling ingredients to a small mixing bowl and beat with a mixer until smooth and creamy (about 3 minutes depending on softness of cream cheese).
Spoon a small amount of oat mixture into four glass serving dishes or jars. Top with layer of cheesecake filling mixture, followed by a layer of blueberries.
Repeat the three layers substituting strawberries and raspberries for blueberries on top. Sprinkle tops with any remaining crumb mixture.
Place jars in refrigerator and chill for at least two hours before serving.
Notes
Prepared cheesecakes will keep well in the refrigerator overnight and can be made the day before serving.