Step 1: Prepare the Raspberry Filling

1. Combine raspberries, sugar, and lemon juice in a saucepan over medium heat.
2. Cook until raspberries break down, then strain to remove seeds.
3. Bloom gelatin in cold water for 5 minutes, then stir into the warm puree.
4. Pour into small molds and freeze until solid.

Step 2: Make the Pistachio Cheesecake

1. Beat cream cheese and sugar until smooth.
2. Mix in pistachio paste and vanilla extract.
3. Bloom gelatin in cold water, then melt and stir into the mixture.
4. Gently fold in whipped cream.

Step 3: Assemble the Cheesecake Domes

1. Fill half-sphere silicone molds halfway with cheesecake mixture.
2. Place a frozen raspberry filling in the center.
3. Cover with more cheesecake mixture and smooth the tops.
4. Press the biscuit base onto each dome.
5. Freeze for at least 4 hours.

Step 4: Prepare the Mirror Glaze

1. Heat heavy cream and corn syrup until hot.
2. Pour over chopped white chocolate and let sit for 2 minutes.
3. Stir until smooth, add food coloring if desired, and let cool to a pourable consistency.

Step 5: Glaze and Serve

1. Unmold frozen domes and place on a wire rack over a baking sheet.
2. Pour the mirror glaze over the domes evenly.
3. Let the glaze set, then garnish as desired.