In a sauce pot, add the sugar and water.

Cook on medium heat until the sugar thickens and becomes a golden caramel color.

Pour the hot caramel into your flan mold and tilt it gently to coat the bottom with the caramel.

In a blender, combine the cream cheese, eggs, creamer, condensed milk, evaporated milk, vanilla and salt.

Blend the mixture until it's smooth, then pour it into the flan mold, on top of the cooled caramel. You'll probably hear it crack as the cool liquid hits it, that's perfectly fine.

Cover the flan mold with aluminum foil and place into a large roasting pan.

Add hot water into the pan, until it's about halfway up the flan mold.

Cook the flan at 350 degrees F for 90 minutes.

Cool the flan in the refrigerator overnight, covered.

When you’re ready to serve, run a thin knife around the edge of the mold, then place a large plate over the pan, and invert it.  You should hear the glorious squishing sound of the flan coming loose from the pan, and plopping onto the plate.

If it's stuck, tap on the inverted mold until you hear the flan pop out.

Top with festive sprinkles, then slice and serve with a hot cup of coffee and your favorite International Delight® Coffee Creamer.