1. Make the Pistachio Cookie Base:

1. Preheat oven to 350°F (175°C).
2. In a bowl, beat butter and powdered sugar until light and fluffy.
3. Mix in egg yolk and vanilla extract.
4. Stir in flour, ground pistachios, and salt until a dough forms.
5. Roll out the dough to about ¼ inch thick and cut into small circles (the size of your dome molds).
6. Place on a baking sheet and bake for 8-10 minutes, until golden. Let cool.

2. Make the Raspberry Filling:

1. In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
2. Cook for 5 minutes, stirring, until raspberries break down.
3. Stir in the cornstarch slurry and simmer for another 1-2 minutes until thickened.
4. Let cool completely, then spoon into small silicone molds and freeze until solid.

3. Make the Pistachio Cheesecake Mousse:

1. In a bowl, beat cream cheese, powdered sugar, pistachio paste, and vanilla until smooth.
2. In a separate bowl, whip heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the pistachio mixture.

4. Assemble the Domes:

1. Fill half-sphere silicone molds with the pistachio cheesecake mousse, leaving room in the center.
2. Press a frozen raspberry filling insert into each mold and smooth over with more mousse.
3. Place in the freezer for 4-6 hours, or until firm.

5. Make the Mirror Glaze (Optional):

1. Heat heavy cream until steaming (not boiling), then pour over white chocolate.
2. Stir until smooth, adding green food coloring if desired.

6. Final Assembly & Serve:

1. Unmold the frozen cheesecake domes and place them on the pistachio cookie bases.
2. Pour the mirror glaze over each dome (if using).
3. Garnish with crushed pistachios, fresh raspberries, or edible gold leaf.
4. Let sit for 10-15 minutes to soften slightly before serving.