3/4 c. sugar
1 c. milk
1 c. half and half
4 eggs, room temperature
1/3 c. sugar
1/4 tsp. salt
1 1/2 tsp. vanilla
8 oz. cream cheese, room temp.

Caramelize 3/4 cup sugar over low heat in heavy skillet until all sugar is melted and bubbly. Be careful not to burn. Pour immediately into glass pie plate; set aside.

Lightly scald milk and half and half. Cool slightly. Put 1/3 cup sugar, salt, vanilla and cream cheese in blender. Turn on and pour milk mixture in slowly. Blend well. Pour in pie plate. Put plate in pan that will hold 3/4" boiling water. Bake 40 to 50 minutes until knife comes out clean. Refrigerate overnight. Loosen around edge with knife. Invert on serving dish.