Recipe provided by Carlos V.

Ingredients
1 cup sugar
1 package (8oz) cream cheese, softened
1 can (14oz) sweetened condensed milk
1 can (12oz) evaporated milk
5 large eggs, room temperature
2 teaspoons vanilla

Instructions
Preheat to oven 350°F degrees. Set a kettle of water to boil. Set an 8- or 9-inch pan with 2-inch high sides inside of a larger baking pan (such as a 13×9).
In a small sauce pan over medium-low heat, melt sugar until completely dissolved. Remove from heat when it is a dark golden, amber color. Immediately pour the melted sugar into the bottom of the cake pan, working quickly before it hardens. Set aside.
In a blender beat the cream cheese, condensed milk, evaporated milk, eggs and vanilla.
Strain then pour the strained custard into the cake pan over the sugar caramel.
Add boiling water to the larger pan about an inch deep.
Bake for 1 hour, or until set around the edges with a slight jiggle in the middle.
Remove from oven and let cool in water bath, about an hour.
Once cool, refrigerate at least 2 hours, but overnight is best.