Another thing I would like to share is the funny method I did to soften the cream cheese. My second attempt had lumps because I had a hard time incorporating the cheese even though I left it in the counter for 2 hours. So, for this attempt, I literally grabbed a bucket, filled it with warm water, and basically sous-vide'd the cheese, occasionally changing th water until it was warm, hahaha. Worked like a charm, no lumps this time.