In a large saucepan bring the water, the 1/2 cup sugar, and lemon juice to boiling. Add pears. Simmer, uncovered, 5 minutes. Remove from heat. Stir in raspberry jam. Cool 1 hour. (If desired, cover and chill up to 6 hours.) Drain.
Preheat oven to 375 degree F. Place gingerbread mix in a bowl. Using a pastry blender, cut butter into mix until pieces are pea-size. Stir in egg yolk just until combined. Remove and discard 1/2 cup crumb mixture. Press remaining mixture onto bottom of a 10-inch springform pan. Bake for 25 minutes. Cool Completely.
In a medium bowl beat cheese on medium to high speed for 30 seconds. Add the 1/3 cup sugar; beat until light. Add eggs and vanilla; beat on medium speed until combined. Stir in lemon peel. Spoon about half of the cheese mixture into crust. Spoon drained pears evenly over cheese mixture. Spoon remaining cheese mixture over pears. Reduce oven temperature to 325 degree F. Bake 35 to 40 minutes or until center is set. Cool 30 minutes on rack. Loosen sides of pan. Cover; chill 2 to 24 hours. Remove sides of pan. Makes 10 servings.