In the blender, combine the eggs, 1 can of condensed milk, 1/2 regular Philadelphia cheese, vanilla and evaporated milk.
Blend, then allow to rest to eliminate foam.
In a small pan, caramelize the sugar over low heat, stirring constantly to prevent burning (burnt sugar is bitter). Take your time and do it slowly. Once the caramel is done, pour in a Pyrex container (round, 9 in diameter or approximately 7-cups volume). Over a flat surface, spin the mold so that the covering is uniform. Allow caramel to settle.
BE CAREFUL. Caramel is very, very hot and sticky, and it is easy to get burnt.
Once the caramel settles, pour over the mixture from the blender, cover with aluminum foil.
Place the Pyrex inside a larger pot halfway filled with water. Bring the water to a medium boil, cover the pot with a tight locking lid (to create steam inside) and allow the flan to cook for 45 minutes. Cool everything down after cooking is done and allow the Pyrex to cool INSIDE the water. Once the Pyrex is cold, place it inside the refrigerator for about and hour prior to serving to allow for curdling.
To serve, flip the flan onto a plate, spooning remaining caramel on top.