1. Prepare the Crust:

1. Bloom gelatin: In a small bowl, sprinkle 2 sheets gelatin over 3 tbsp cold water and let sit for 5 minutes. If using powdered, sprinkle over water and let stand for 5 minutes until spongy.
2. Make cheesecake filling: Beat cream cheese and sugar until smooth. In a separate bowl, whip heavy cream to soft peaks. Fold whipped cream into cream cheese mixture. Gently stir in rose water and bloomed gelatin (microwave for 10 seconds to melt if necessary).
3. Assemble domes: Spoon cheesecake mixture into each silicone dome cavity, filling halfway. Make a small indentation with the back of a spoon. Mix berries with honey and spoon a small amount of jam or whole berries into the indentation. Cover berry mixture with remaining cheesecake mixture, smoothing the tops. Freeze for at least 4 hours until solid.
4. Make mirror glaze: In a heatproof bowl, combine white chocolate, water, glucose syrup, and rose water. Place over simmering water and stir until smooth and fully melted. Remove from heat and add red food coloring if desired. Stir gently but do not incorporate bubbles. Let cool to 90°F (32°C) before using.
5. Glaze domes: Unmold frozen cheesecake domes onto a wire rack set over a baking sheet. Pour the mirror glaze over each dome, covering completely. Let excess drip off. Refrigerate for at least 15 minutes to set.
6. Serve: Transfer to serving plates. Decorate with edible rose petals. To experience the crack-open effect, tap the dome gently with a spoon.
7. Enjoy immediately or store in refrigerator for up to 2 days.