FLAN CHEESECAKE

CARAMELIZED SUGAR:
10 tbsp. plus 2 tbsp. sugar, divided use
CHEESECAKE:
1 (8 oz.) pkg cream cheese, softened
5 egg yolks, beaten
1 can sweetened condensed milk
1 (13 oz.) can evaporated milk
13 fl. oz. water, measured in evaporated milk can
1 tsp. vanilla
1 pinch salt

CARAMELIZED SUGAR:
Place 10 tbsp. sugar in a heavy skillet. Stir over medium heat until sugar dissolves into a light brown syrup. Pour immediately in flan pan or shallow dish and let cool and harden.

Preheat oven to 350 degrees F. Place pan of hot water in oven (to hold flan pan).

CHEESECAKE:
In mixing bowl place cream cheese; add beaten egg yolks. Stir in both milks, water, vanilla, remaining 2 tbsp. sugar and salt. Blend into caramelized sugar in flan pan and set in the pan of hot water in oven.

Bake at 350 degrees F for 1-1/2 to 1-3/4 hours. The flan will look soft but hardens in the refrigerator. Be sure to chill thoroughly; it is better if it can be refrigerated overnight.

TO SERVE:
When ready to serve, invert on a flat plate. The flan will come out easily with the caramel sauce on top. Do not freeze.