Cream cheese, beat until smooth. Then add eggs, vanilla, condensed milk and evaporated milk.

In a saucepan or frying pan melt the sugar until it becomes caramel color. Be careful not to overheat. I used sugar "Mistral" Demerara, because it is best suited for making caramel.

Pour the caramel into the baking dish and distribute over the entire surface. Pour the creamy mass.

Meanwhile, preheat the oven to 180C. In a baking sheet with sides pour the boiling water and vystelim his towel. Put the form with cheesecake. Cook 40-50 minutes, until middle is slightly compacted. Turn off, allow to cool on a wire rack and withstanding not less than 6 hours in the refrigerator.

Ready cheesecake overturn on a plate and cut. Gentle, sweet, caramel. I recommend to try.