Preheat your oven to 425* and lightly grease a cookie sheet
Roll out your puff pastry(not too thin) and then place your cheese wheel on top, keeping the rind intact. Dollop the raspberry jam into the cheese, followed by the sliced almonds.
Wrap the puff pastry around the stacked ingredients and bake for 20-25 minutes. Once done, let cool for 5 minutes.