Chocolate-Orange Cream Cheese Flan

• 2 cups sugar, divided
• 1 can (12 oz.) evaporated milk
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
• 5 eggs
• 2 squares BAKER'S Semi-Sweet Chocolate, melted, cooled
• 1 Tbsp. orange-flavored liqueur (optional)
• 1 Tbsp. grated orange zest (about 1 orange)
• salt

1. Heat 1 cup of the sugar in small, heavy saucepan on medium heat, stirring constantly, until sugar is deep golden in color.
2. Pour caramelized sugar into 9-inch round cake pan.
3. Place milk and cream cheese in blender container; cover.
4. Blend until smooth.
5. Add remaining 1 cup sugar, eggs, chocolate, liqueur, peel and pinch of salt.
6. Blend until smooth.
7. Pour mixture into caramelized mold.
8. Cover with foil.
9. Place mold in large baking pan; add hot water to pan to come up half the height of the mold.
10. Bake at 350F for 1 hour or until knife inserted 1 inch from edge comes out clean.
11. Cool.
12. Refrigerate overnight.
13. Helpful Hints: To unmold and serve flan, run metal knife around edge of flan.
14. Invert onto plate; shake slightly to loosen.
15. Gently twist to remove pan.
16. To soften any remaining caramel in pan, dip bottom of pan in hot water; spoon caramel over flan.

sugar, milk, philadelphia cream cheese, eggs, s, orangeflavored liqueur, orange zest, salt

Taken from www.kraftrecipes.com/recipes/-22469.aspx (may not work)