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Preheat oven to 425 degrees and line a baking sheet with parchment paper. In a small saucepan, melt raspberry jam and mix with the Chipotle oil, set aside.
Unwrap the phyllo dough and keep it covered with a clean, dry towel. Spread the first layer of dough on the baking sheet, and using a pastry brush, spread with melted butter, and wrap around the cheese. Set the wheel aside as you lay the next sheet down, brush with butter and wrap the cheese again, this time putting the ends inside the next layer. Repeat with 5 layers of the dough.
Before you wrap the last layer, top the wheel with the jam and oil mixture, spreading it just across the top of the wheel. Brush the last layer of phyllo and spread it gently across the top of the cheese, covering the jam, and tucking it in under the bottom of the wheel. Brush the very top with the last bit of melted butter.
Put the baking sheet into the oven and bake for about 15 minutes, until the phyllo is brown, crispy, and flaky. Let sit 5 minutes before serving with crackers or baguette slices.
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