Heat oven to 350 degrees. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled-up foil in tube opening of pan to prevent cake from baking over top. Pour caramel-flavored topping into prepared pan.
Prepare cake mix according to package directions using the oil, eggs and water. Pour evenly over caramel-flavored topping.
Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter.
Coat piece of foil with no-stick cooking spray. Cover pan tightly with foil and place coated side down. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
Bake 2 hours or until toothpick in center still has a few moist crumbs.
Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
TIP: Be careful when inverting hot cake onto serving plate: Place plate upside down on top of pan, place another cooling rack on top, then invert.