My first cheesecake was too salty, particularly around the crust, and I want to know what could have caused it.  One possibility is that I mismeasured the salt, although I do not make that mistake often. I doubt it was the use of sea salt as it is usually less salty.  So I got to wondering if it could be that I used salted butter. (I buy salted butter because the ingredients are salt and butter, whereas the unsalted has natural flavors added.) Is this something I should adjust for? 
You really can't un-ring that bell...you can, however, dilute the "extra salty" peanuts with other, unsalted, peanuts until the you get the desired saltiness in your peanut butter.  