Combine biscotti and melted butter; press into bottom of 9-inch springform pan. Bake in a preheated 350 F oven for 7 minutes; cool. Spoon ice cream over crust, packing firmly. Freeze, covered, until firm. Remove lid on chocolate sauce. Microwave just to slightly soften (about 5 seconds); stir. Spread sauce evenly over ice cream; return to freezer for at least 1 hour.

To serve: Run thin knife around circumference of pan. Release side of pan; cut into wedges. Top each slice with whipped cream and chocolate-covered espresso bean.