Preheat oven to 350 degrees Fahrenheit
Grease an 8 or 9 inch cake pan or 4-6 ramekins (the number will depend on their size. You want to fill them 3/4 of the way full). Set cake pan or ramekins in a 13×9-inch baking pan.
Heat 1/2 cup Truvia, molasses, water, butter, and 1 tsp vanilla over medium-low heat until Truvia dissolves. Increase heat to medium-high and cook until syrup turns amber, about 10 minutes. Keep a close eye on the sweetener, as it can quickly go from amber to burned.
Quickly pour the caramel into the ramekins or cake pan. Be very careful to not touch or taste the caramel. It is very, very hot and will burn you!
In a food processor, blend the cream cheese, heavy cream, eggs, sea salt,1/4 cup Truvia, 1 tsp of vanilla, 3 Tbsp fresh orange juice and orange zest until it becomes a smooth batter.
Pour the cream cheese batter over the caramel.
Add hot water into the larger pan, around the ramekins or cake pan, making sure not to get water in the flan batter. The hot water should come up the sides of the cake pan about an inch deep so that the cake pan or ramekins will be sitting in a water bath.
Bake for 1 hour and remove from oven and let the flan cool in the water bath. Once it is cool to the touch, refrigerate for a 3-4 hours or overnight.
When you are ready to serve the flan, run a knife around the edges of the flan to loosen it up. Place a larger serving plate over the flan and then flip upside down to invert. If it doesn’t easily fall onto the plate, try loosening it up again with the knife and tapping the bottom of the cake pan while inverted onto the plate. When you lift off the ramekin the caramel syrup will run over the flan. Garnish with orange peels or orange zest.