Flan Cheesecake

10 tbl. plus 2 tbl. sugar, divided

8 oz. cream cheese, softened

5 egg yolks, beaten

1 can (13 oz.) evaporated milk

1 can sweetened condensed milk

13 fl. oz. water, measured in milk can

1 tsp. vanilla

1 pinch salt

Place 10 tbl. 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 hours. The flan will look soft but hardens in the refrigerator. Be sure to chill thoroughly; it is better if it can be refrigerated overnight. When ready to serve, invert on a flat plate. The flan will come out easily with the caramel sauce on top. Do not freeze.