Prepare Raspberry Jelly:

1. Bloom gelatin with cold water for 5 minutes, then melt in the microwave for 30 seconds.
2. Puree thawed raspberries, strain out seeds, and combine with water and sugar in a saucepan.
3. Bring to a boil, then stir in the melted gelatin. Pour into molds and refrigerate until set.

Prepare Nutella Filling:

1. Spoon Nutella into silicone molds and freeze until firm.

Prepare Cheesecake Filling:

1. Bloom gelatin as described earlier.
2. Beat cream cheese until smooth, then mix in heavy cream and vanilla extract.
3. Add melted gelatin to the mixture.

Assemble Mini Cheesecakes:

1. Fill silicone molds halfway with cheesecake filling.
2. Insert the frozen Nutella filling into the center.
3. Add more cheesecake filling, leaving space for the raspberry jelly layer.
4. Top with set raspberry jelly and freeze until firm.

Prepare Mirror Glaze:

1. Bloom gelatin as before.
2. Heat sweetened condensed milk, sugar, and water until simmering.
3. Remove from heat and mix in white chocolate chips and melted gelatin until smooth.
4. Divide glaze and color with purple and pink food gels.

Glaze and Serve:

1. Unmold frozen cheesecakes and place on a wire rack.
2. Pour mirror glaze over each cheesecake.
3. Allow glaze to set slightly, then transfer cheesecakes onto graham cracker bases.
4. Garnish with shaved white chocolate and refrigerate until ready to serve.