Creating Pistachio & Raspberry Cheesecake Domes is simple if you follow these steps:

1. Prepare the Crust: In a medium bowl, mix the crushed pistachios and graham cracker crumbs. Stir in the melted butter until combined.
2. Form the Base: Press the mixture evenly into the bottom of dome-shaped silicone molds. Use your fingers or the back of a spoon to compact the crust firmly. Set aside.
3. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
4. Add Wet Ingredients: Mix in sour cream and vanilla extract until well combined.
5. Incorporate Eggs: Add the eggs, one at a time, mixing briefly after each addition. Scrape down the sides as necessary to ensure everything is evenly combined.
6. Add Raspberries: Gently fold in fresh raspberries or raspberry puree into the cheesecake mixture, being careful not to overmix.
7. Fill the Molds: Pour the cheesecake filling into each dome mold over the crust, filling them about three-quarters full.
8. Bake: Preheat the oven to 325°F (160°C) and place the filled molds on a baking sheet. Bake for 30-35 minutes until the edges are firm but the center still jiggles slightly.
9. Cool Down: Allow the domes to cool to room temperature before refrigerating them for at least 2 hours to set completely.
10. Unmold: Carefully remove the domes from the silicone molds once they are firm and chilled.
11. Presentation: To serve, dust the tops with powdered sugar and garnish with additional crushed pistachios and fresh raspberries.