Start by blending the graham crackers until they resemble fine crumbs. Mix in the melted butter until the texture is like wet sand. Press this mix firmly into the bottom of individual dome molds or a muffin tin, greasing it well. Refrigerate the molds while preparing the filling.

In a mixing bowl, beat together the softened cream cheese and powdered sugar until creamy and smooth. Add in the vanilla extract and fully dissolved gelatin.

Whip the heavy cream separately until soft peaks form, then gently fold it into the creamy mixture.

Pulse the pistachios until finely ground and fold them into the cheesecake mixture.

Spoon the cheesecake filling into the prepared molds over the crust. Smooth the tops, cover, and refrigerate for at least four hours or overnight.

In a saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice until the raspberries break down. Mash gently and simmer until slightly thickened. Strain through a fine sieve to remove seeds.

Once the cheesecake has set, carefully unmold onto a serving plate. Drizzle with raspberry sauce, sprinkle extra pistachios, and add gold leaf for garnish.