Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the ladyfinger crumbs, butter and granulated sugar in a medium bowl. Press the mixture into the prepared baking dish. Freeze 15 minutes to set.
Combine the cream cheese, confectioners' sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Dissolve the espresso powder in 1 tablespoon hot water and stir into the filling. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then refrigerate for 15 minutes to partially set.
Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set.
Before serving, dust with the cocoa powder and sprinkle with the chocolate-covered espresso beans.
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