Prepare the Mooncrunch Crusts: Cut the almond-peach mooncrunch crust bases to match the bar footprint. Store cool and dry until needed.

Unmold and Velvet-Coat the Mousse Bars: Keep the cheesecake bars wrapped and frozen until you are ready to finish them. Unmold the bars while fully frozen, then velvet-coat immediately with the pearl-white velvet spray. Keep the top channel as clean as possible for the gelée. Return the bars to the freezer or refrigerator briefly to stabilize, if needed.

Place the Bars on the Crusts: Place each frozen, velvet-coated bar securely on a mooncrunch crust base. As the bars soften slightly, they will naturally adhere to the crust.

Fill the Crystal Channel: Prepare fresh gelée, or fully remelt, blend, made-ahead gelée. Cool to 38 to 42°C / 100 to 108°F. Pipe or pour into the channel. Refrigerate until set.

Pipe the Vanilla Cheesecake Clouds: Whip the frosting to firm-medium peaks. Transfer the frosting to piping bags fitted with an open star or French star tip. Pipe a wide cloud cluster near one end of each bar.

Add the Crescent Cookies: Press each crescent into the fresh frosting, sinking the bottom edge about 3 to 5 mm into the cloud. Pipe a tiny support kiss behind the crescent and a small kiss in front to help hold the cookie in place.

Add Final Garnishes: Add pearls, stars, and kohakutou crystals last. Keep the decoration elegant and readable.

Storage and Serving: Box the finished bars and refrigerate until serving. For the best texture, serve within 24 hours of final decoration.