1. Prepare the Crust:

1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper and place 6 silicone dome molds (about 4-inch size) on it.
2. In a small bowl, mix graham cracker crumbs with melted butter until combined. Press mixture evenly into the bottom of each dome mold to form a thin crust. Refrigerate while preparing filling.
3. In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until creamy. Add eggs one at a time, mixing just until combined. Add lemon juice, orange juice, lemon zest, orange zest, sour cream, and vanilla extract; mix until smooth.
4. Pour cheesecake filling over the crust in each dome mold, filling to the top. Tap molds gently to remove air bubbles.
5. Bake for 20-25 minutes until edges are set but center still jiggles slightly. Cool at room temperature for 30 minutes, then freeze for at least 4 hours or overnight.
6. For crystal mirror glaze: In a saucepan, combine 1 cup water, sugar, and corn syrup. Bring to a boil, stirring until sugar dissolves. Remove from heat.
7. In a small bowl, bloom gelatin in cold water for 5 minutes. Add bloomed gelatin and sweetened condensed milk to the warm syrup mixture; stir until gelatin dissolves. Let cool to about 90°F (32°C).
8. Stir in lemon extract, orange extract, and optional silver edible glitter. Strain through a fine-mesh sieve to remove any lumps.
9. Remove frozen cheesecake domes from molds. Place on a wire rack over a baking sheet. Pour warm glaze over each dome, coating completely. Let excess drip off.
10. Refrigerate for at least 2 hours before serving to allow glaze to set. Serve chilled.