Prepare the Raspberry Center:

• In a small saucepan, combine raspberries, sugar, and water. Heat over medium heat until the raspberries break down and the mixture becomes a puree.

• Remove from heat and strain through a fine mesh sieve to remove the seeds.

• Sprinkle the gelatin powder over the raspberry puree and stir to dissolve. Set aside to cool.

Prepare the Pistachio Cheesecake:

• In a large mixing bowl, combine the softened cream cheese, granulated sugar, pistachio paste, and vanilla extract. Mix until smooth and well-combined.

• Whip the heavy cream until soft peaks form and gently fold it into the pistachio mixture.

• In a small bowl, dissolve the gelatin powder in cold water and allow it to bloom for about 5 minutes. Once bloomed, heat the mixture gently until the gelatin dissolves completely. Allow it to cool slightly before adding it to the cheesecake mixture. Mix until smooth.

• Spoon the pistachio cheesecake mixture into your dome molds, filling each about halfway. Add a spoonful of the raspberry mixture into the center of each dome, and then cover with the remaining cheesecake mixture. Smooth the tops with a spatula.

• Refrigerate for at least 4 hours, or until the domes are fully set.

Prepare the Green Glaze:

• In a small saucepan, combine water, sugar, and sweetened condensed milk. Heat over medium heat until the sugar is dissolved.

• Remove from heat and stir in the melted white chocolate and gelatin powder. Mix until smooth.

• Add a few drops of green food coloring until you reach your desired shade of green. Let the glaze cool slightly before using.

Assemble the Domes:

• Once the cheesecake domes are set, gently remove them from the molds and place them on a wire rack or a tray.

• Pour the green glaze over each dome, allowing it to coat the top and sides. Let the glaze set for about 30 minutes.

Decorate the Domes:

• Once the glaze has set, decorate each dome with a touch of edible gold leaf and a sprinkle of crushed pistachios for an elegant finishing touch.