Ann, I don't know what effect, if any, the non-stick coating would have on cheese. I would strongly expect the underlying metal to be plain steel (not stainless, and not aluminum), so if the coating gets a scratch, you'll have acidic curds acting on the steel - probably would impart some unpleasant taste. Note that the thin edge of the inner leaf is likely to lose any non-stick coating pretty easily.
But another issue is the method of use for the wooden molds. As I understand it, they are designed to be packed with curd just a bit higher than the sides; this will subside as the curd drains, so then the mold is tightened to bring the curd again just above the side; and repeat as needed. With the spring-form pan, you have only two settings, open or closed -- unless you come up with your own string-based or other method for gradually tightening the mold.
What diameter are you looking for? If it were me, I'd either go with the wooden type, accepting the more difficult and complicated use, OR I'd go for a "regular" mold, e.g., plastic or stainless steel, using a follower. Note that you could probably get a wooden mold made, possibly not very expensive there in Malaysia, BUT you will want to be sure to use a wood with a very neutral effect on food. Some woods, like the oak or walnut common here in the US, would be terrible choices because of the amount of unpleasant flavor they would impart to the cheese. Ideal would be beech, since it is very neutral with regard to flavor.
