·  Make the caramel: In a saucepan over medium heat, melt 1 cup of sugar until golden brown. Pour the caramel into a flan mold or baking dish, tilting it to coat the bottom evenly. Set aside.

·  Prepare the flan mixture: In a blender, combine cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth.

·  Assemble the flan: Pour the mixture over the hardened caramel in the mold.

·  Bake in a water bath: Place the flan mold inside a larger baking dish and fill with hot water halfway up the sides. Bake at 350°F (175°C) for about 1 hour, or until the center is slightly jiggly but set.

·  Cool & Chill: Let the flan cool at room temperature, then refrigerate for at least 8 hours (overnight preferred).

·  Unmold & Serve: Run a knife around the edges, place a plate on top, and flip quickly. The caramel sauce will flow over the flan. Serve chilled.