Prepare the Raspberry Center:
In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down, about 5 minutes. Stir in the dissolved cornstarch and cook until thickened. Remove from heat and let it cool completely.

Make the Sponge Base:
Preheat the oven to 180°C (350°F). In a bowl, beat eggs and sugar until pale and fluffy. Gently fold in sifted flour and baking powder. Pour into a greased cake pan and bake for 10-12 minutes. Let it cool.

Prepare the Cheesecake Filling:
In a bowl, beat cream cheese, powdered sugar, pistachio paste, and vanilla extract until smooth. In a separate bowl, whip the cold heavy cream until soft peaks form. Fold the whipped cream into the cream cheese mixture.

Assemble the Cheesecake:
Place the sponge base in a cake mold. Spread half of the cheesecake filling, followed by the raspberry center, then the remaining cheesecake filling. Smooth the top and refrigerate for at least 4 hours.

Make the Mirror Glaze:
Heat the heavy cream until warm (not boiling). Pour over the white chocolate and stir until smooth. Mix in pistachio paste and green food coloring if using. Let it cool slightly before pouring over the chilled cheesecake.

Decorate and Serve:
Once the glaze sets, garnish with crushed pistachios and edible gold leaf. Slice and enjoy!