Matcha Raspberry Dome Cake

In a bowl, combine the crushed digestive biscuits with the melted butter. Mix until well combined, then press the mixture into the base of individual dome molds or a springform pan. Refrigerate for 15 minutes to allow it to firm up.
Make the Filling:

In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, and continue mixing until creamy.
In a separate bowl, whip the chilled heavy cream until soft peaks form. Gradually fold the whipped cream into the cream cheese mixture until light and fluffy.
Prepare the Layers:

Divide the filling into two portions. Mix the melted white chocolate into one half, and mix the sifted matcha powder into the other half until smooth and vibrant.
Spoon the matcha layer into the dome molds or pan first, smoothing it evenly. Gently add the white chocolate layer on top, ensuring a clean divide. Tap the molds lightly to remove air bubbles.
Chill:

Cover and refrigerate for 4-6 hours, or until the cake is fully set.
Finish and Serve:

Once set, carefully remove the cake from the molds or pan. Spoon the warmed raspberry jam over the top, and garnish generously with fresh raspberries. For an elegant touch, add edible gold pearls if desired.
Serving and Storage Tips: