For around 15 minutes, melt the sugar and water together in a large saucepan over low heat. As required, use more water to wipe out crystals on the pan's side. Pour quickly into a 2-qt. round, ungreased baking or souffle dish, tilting to evenly coat the bottom, and then leave for 10 minutes.

the oven to 350 degrees. Cream cheese should be thoroughly beaten in a bowl. Add eggs one at a time, beating well after each addition. Mix well after adding the remaining ingredients. Drizzle the sugar caramel on top.

The dish should be put in a larger baking pan. Fill the larger pan with boiling water to a depth of 1 inch. Bake for 50 to 60 minutes, or until the center is barely set (the mixture will jiggle).

Transfer the dish to a wire rack and let it cool for an hour. Overnight refrigerate.

Run a knife around the edge of the mold to release it, then invert it onto a big platter with a rim. Slice into wedges or ladle onto dessert plates; top with sauce.