Title: Flan Cheesecake
Categories: Mexican Cheesecake Cake
Yield: 6 Servings

2	tb	Sugar, divided
8	oz	Cream cheese, softened
5		Egg yolks, beaten
13	oz	Evaporated milk
1	cn	Sweetened condensed milk
13	oz	Can water measured in milk can
1	ts	Vanilla
1	pn	Of salt

Place 10 tbs 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. In mixing bowl, place cream cheese; add beaten egg yolks. Stir in both milks, water, vanilla, remaining sugar and salt. Blend with caramelized sugar and set in a pan of hot water. Bake at 350 for 1 1/2 to 1 3/4 hr.

Note - Flan will look soft, but hardens in refrigerator. Be sure to chill thoroughly; it is better if it can be refrigerated overnight. When ready to serve, invert on a flat plate, and teh flan will come out easily with the caramel sauce on top. Do not freeze.

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