Melt 4 oz. chocolate as directed on package; cool. Meanwhile, cook 1 cup sugar in saucepan on medium heat until deep golden brown, stirring constantly.
Pour into 9-inch round pan.
Blend milk and cream cheese in blender until smooth.
Add eggs, remaining sugar and melted chocolate; blend well.
Pour over syrup in pan; place filled pan in larger pan.
Add enough water to larger pan to come halfway up side of filled pan.
Bake 1 hour or until knife inserted in center comes out clean.
Remove flan from water-filled pan; cool completely. Refrigerate 4 hours.
Meanwhile, melt remaining chocolate. Use teaspoon to drizzle chocolate into 5 or 6 designs on sheet of waxed paper; let stand until firm.
Loosen flan from side of pan just before serving; unmold onto plate. Carefully remove chocolate designs from waxed paper; use to garnish flan.
