Make the Raspberry Center:

1. Combine raspberries, sugar, and water in a small saucepan over medium heat. Cook until the raspberries break down.

2. Strain to remove seeds if desired.

3. Stir in gelatin powder until dissolved.

4. Pour into small silicone molds (smaller than the cheesecake mold) and freeze until solid.

Make the Pistachio Cheesecake:

1. In a small bowl, bloom gelatin in cold water for 5 minutes, then microwave briefly to dissolve.

2. In a mixing bowl, beat cream cheese, sugar, pistachio paste, and vanilla until smooth.

3. Stir in the gelatin, then fold in whipped cream until well combined.

4. Fill silicone dome molds halfway with pistachio cheesecake mixture.

5. Press a frozen raspberry center into each dome, then cover with more cheesecake mixture.

6. Smooth the tops and freeze domes for at least 4 hours, or until firm.

Make the Mirror Glaze:

1. In a small saucepan, combine water, sugar, and sweetened condensed milk. Heat until steaming but not boiling.

2. Add bloomed gelatin and stir until dissolved.

3. Pour hot mixture over melted white chocolate and let sit 1 minute, then blend until smooth.

4. Add green gel coloring to desired shade. Let glaze cool to about 90°F (32°C) before pouring.

Glaze & Decorate:

1. Remove domes from molds and place on a wire rack over a tray.

2. Pour the glaze evenly over each dome. Let excess drip off.

3. Transfer domes to serving plates. Garnish with crushed pistachios and edible gold leaf.

4. Chill until ready to serve.