Make the Raspberry Filling 

• In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
• Stir until the raspberries break down and release their juices.
• Mix cornstarch with water, then add to the raspberry mixture. Cook until slightly thickened (~2 minutes).
• Strain to remove seeds (optional) and let cool completely.

Prepare the Pistachio Cheesecake Mousse 

• In a bowl, beat cream cheese, pistachio paste, powdered sugar, and vanilla until smooth.
• If using gelatin, bloom it in 1 tbsp cold water, then microwave for 10 seconds and stir into the mixture.
• Gently fold in the whipped heavy cream until smooth.

Assemble the Domes 

• Fill half-sphere silicone molds halfway with the pistachio cheesecake mixture.
• Add a small spoonful of cooled raspberry filling to the center of each.
• Cover with more cheesecake mixture and smooth the tops.
• Freeze for 4-6 hours, or until firm enough to unmold.

Make the Biscuit Base 

• Mix crushed biscuits, melted butter, and crushed pistachios in a bowl.
• Press a small amount onto a parchment-lined tray, forming rounds slightly larger than the domes.
• Chill in the fridge to set.

Unmold & Decorate 

• Carefully unmold the cheesecake domes and place them on top of the biscuit bases.
• Garnish with crushed pistachios, fresh raspberries, and a drizzle of white chocolate glaze (optional).