Flan de Queso

In a heavy saucepan, cook the sugar and water over medium-low heat until the mixture is melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour it into an ungreased 2 quart round baking or souffle dish, tilting to coat the bottom. Let it stand for 10 minutes.

Preheat the oven to 350°F. In a bowl, beat the cream cheese until smooth. Beat in the eggs one at a time until thoroughly combined. Add the remaining ingredients and mix well, then pour over the caramelized sugar in the pan.

Place the dish in a larger baking pan. Pour boiling water into a larger pan to a depth of 1 inch. Bake until the center is set (the mixture will jiggle), for about 50 to 60 minutes.

Remove the dish from a larger pan to a wire rack, then cool it for 1 hour. Then pop it in the fridge and refrigerate overnight.

To unmold the flan, run a knife around the edge and invert it onto a large-rimmed serving platter. Cut it into wedges or spoon it onto dessert plates, and spoon the sauce over the dessert before serving.