In a heavy saucepan, cook and stir sugar over medium-low heat until melted and golden, about 15 minutes.
Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.
In a bowl, beat the cream cheese until smooth.
Beat in eggs, one at a time, until thoroughly combined.
Add remaining ingredients; mix well.
Pour over caramelized sugar.
Place the dish in a larger baking pan.
Pour boiling water into larger pan to a depth of 1 in. Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle).
Remove dish from a larger pan to a wire rack; cool for 1 hour.
To unmold, run a knife around edges and invert onto a large rimmed serving platter.
Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.