1. Preheat oven to 350 & add ramekins to large baking pan to prep for baking in water bath.

2. In a medium saucepan over medium heat melt sugar while continuously stirring until completely dissolved & you reach a honey-like consistency. Reduce heat to low & add cinnamon. Stir to combine VERY slowly and carefully, add hot water while stirring.

3. Turn off heat & quickly pour equal amounts into ramekins. Set aside.

4. In a large mixing bowl, add room temperature cream cheese & soften by mixing with an electric mixer. Gradually add eggs one at a time while mixing. Once combined, set aside.

5. In a medium saucepan over medium heat, add evaporated milk and condensed milk. Stir constantly to combine until warmed.

6. Combine warm milk mixture into the large mixing bowl with cream cheese & eggs while whisking constantly. Add vanilla, whisk to combine.

7. Carefully ladle equal amounts of custard milk mixture into each ramekin. Pour hot water into the baking pan until you reach half way up the sides of ramekins.

8. Bake for approx. 45 minutes or until a toothpick comes out clean. Let cool in baking pan with water for approx. Let sit for 1 hour and then chill in fridge for a min of 1 hour.

9. Serve upside down in ramekins or invert onto a plate by using a butter knife to release sides if needed.