Prepare the Chocolate Shells
Melt the dark chocolate using a double boiler or microwave in 20-second intervals, stirring until smooth.
Using a pastry brush or spoon, coat the inside of six silicone half-sphere molds with a thin layer of chocolate.
Refrigerate for 10 minutes until set.
Apply a second coat of chocolate to reinforce the shells.
Chill again until completely firm.
Prepare the Gelatin
Place the gelatin powder in a small bowl.
Add the cold water and allow it to bloom for 5 minutes.
Make the Raspberry Cheesecake Filling
Beat the cream cheese in a large bowl until smooth and creamy.
Add the powdered sugar, vanilla extract, and raspberry puree.
Mix until fully combined and smooth.
Incorporate the Gelatin
Gently melt the bloomed gelatin in the microwave for a few seconds or over warm water until liquid.
Stir the melted gelatin into the raspberry cheesecake mixture until evenly incorporated.
Fold in the Whipped Cream
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the raspberry cheesecake mixture until light and airy.
Fill the Domes
Transfer the cheesecake filling to a piping bag.
Pipe the filling into each chocolate shell, leaving a small space at the top.
Place a chocolate cake round onto each dome and gently press it into the filling to create a flat base.
Chill and Set
Refrigerate the domes for at least 4 hours, or preferably overnight, until fully set.
Unmold and Serve
Carefully remove the domes from the silicone molds.
Allow them to sit at room temperature for 10 minutes before serving.
Garnish with fresh raspberries, mint leaves, cocoa powder, or chocolate decorations if desired.