Melt chocolate by chopping it into small pieces and placing it in a heatproof bowl over simmering water. Stir until smooth, about 5–7 minutes.

Use a pastry brush to coat the inside of silicone molds with melted chocolate. Refrigerate for 10 minutes to set.

Bloom gelatin by sprinkling it over 2 tablespoons of cold water in a bowl and letting it sit for 5 minutes.

In a mixing bowl, beat cream cheese and powdered sugar until smooth. Add vanilla extract and raspberry puree; mix well.

Melt bloomed gelatin gently and add it to the cheesecake mixture, stirring continuously.

Whip heavy cream until soft peaks form, then fold it into the cheesecake filling.

Fill each chocolate mold with cheesecake mixture, leaving space for the cake base.

Press a round of chocolate cake onto each filled dome carefully.

Refrigerate for at least 4 hours or overnight.

Unmold the domes and let sit at room temperature for 10 minutes before serving.