Mexican Flan cheesecake

1 cup white sugar

1 8 oz Cream Cheese cubed

1 14 oz sweetened condensed milk can

1 12 oz evaporated milk can

1 vanilla bean seeds scraped or use 2 tsp vanilla extract

5 large eggs

Preheat oven to 350 degrees.
Make the caramel:
Melt the sugar in a saucepan over medium high heat until it becomes liquid.
1 cup white sugar
Continue cooking and stirring with a wooden spoon until is lightly browned. About 5 minutes.
Pour the melted sugar into each ramekin to coat the bottom.
While the caramel is still hot and liquid, very carefully ( using oven mitts) swirl the pan around while sugar is still soft to cover bottom and sides. It will get thicker as it cools and eventually harden.
Set aside to cool.
Make the flan mixture:
Add the remaining of the ingredients in a food processor or blender and mix until well blended.
1 8 oz Cream Cheese,1 14 oz sweetened condensed milk can,1 12 oz evaporated milk can,1 vanilla bean,5 large eggs
Fill the cake mold or ramekins with the flan mixture.
Place the mold or ramekins in a baking pan and fill the pan with enough water to rise about halfway up their sides.
Bake for about 1 hr & 15 minutes if baking in a cake mold (about 40 minutes in ramekins) or until the custard is set (it should not feel liquid or loose when tapping ).
Refrigerate for at least 4 hours or up to 3 days. (see note 2)
To serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Serve with fruit and/or fresh whipped cream.
Enjoy !!