Chocolate Cheesecake Flan - sugar

Method

• Preheat oven to 350F
• Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is deep golden brown, stirring constantly.
• Pour into 9-inch round cake pan.
• Place 4 of the chocolate squares in microwaveable bowl.
• Microwave on HIGH 1-1/2 minutes or until chocolate is almost melted, stirring after each minute; cool.
• Place milk and cream cheese in blender container; cover.
• Blend until smooth.
• Add remaining 1/2 cup sugar, eggs and melted chocolate; cover.
• Blend well.
• Pour over syrup in cake pan.
• Place pan in larger baking pan.
• Add enough water to larger baking pan to come halfway up side of round pan.
• Bake 1 hour or until knife inserted 1-inch from edge comes out clean.
• Remove from oven.
• Place round pan on wire rack; cool completely.
• Refrigerate 4 hours or overnight before unmolding.
• To unmold, run a knife around the edge of the flan, and invert onto a plate, shaking gently to loosen.
• (The caramel sauce that was on the bottom of the cake pan will now be on top of the flan.
• ).
• Melt remaining 2 chocolate squares in small microwaveable bowl on HIGH 1 minute or until chocolate is melted, stirring after 30 seconds.
• Use teaspoon to drizzle chocolate in 5 or 6 random crisscross designs onto a sheet of wax paper; let stand until firm.
• Carefully remove chocolate designs from wax paper and place on top of flan to decorate.