Whip heavy cream with powdered sugar and vanilla bean paste until stiff peaks form. Pipe into mini molds and freeze until solid.

Beat cream cheese and sugar until smooth, then add orange zest, lemon zest, and orange juice.

Bloom gelatin, melt, then fold into cheesecake mixture until fully incorporated.

Fill silicone sphere molds halfway with cheesecake mixture, insert frozen vanilla cream core, then cover and smooth. Freeze overnight.

Make mirror glaze by boiling sugar, water, and condensed milk, then adding bloomed gelatin, white chocolate, gold coloring, and luster dust. Blend until smooth and cool to 92°F.

Unmold frozen cheesecake bombs and pour glaze over in one smooth motion. Garnish with candied orange peel and edible gold flakes.