3/4 c  Sugar
8 oz Cream cheese -- softened
5    Eggs
14 oz Sweetened condensed milk
12 oz Evaporated milk
1 ts Vanilla extract

In a heavy saucepan over med-low heat, cook and stir sugar until melted and
golden, about 15 min. Quickly pour into an ungreased 2-qt. round baking or
souffle dish, tilting to coat the bottom; let stand for 10 min. In a mixing
bowl, beat the cream cheese until smooth. Beat in eggs, one at a time,
until thoroughly combined. Add remaining ingredients; mix well. Pour over
caramelized sugar. Place the dish in a larger baking pan. Pour boiling
water into larger pan to a depth of 1″. Bake at 350F for 50-60 min. or ntil
center is just set (mixture will jiggle). Remove dish from larger pan to a
wire rack; cool for 1 hour. Refrigerate overnight. To unmold, run a knife
around edges and invert onto a large rimmed serving platter. Cut into
wedges or spoon onto dessert plates; spoon sauce over each serving.