I made three in cheesecake since I bought it. No problem of "leakage" when using 60g butter biscuit 250g. The side mold is easy (it does not stick on the edges), cleaning too. The bottom is fairly thin and flexible, but its honeycomb structure makes it resistant. There was also a slight edge, which complicates a little the mold: it is better to do it once the cake has cooled, and not put the substance in the refrigerator for several hours after unmold (fat glue bottom by the effect of cold!).
Attention 26cm is rather broad ... Sounds a fairly flat for my cheesecake recipe with 1 kg of cheese (s) + 200g melted white chocolate. A book for larger doses and therefore a large number of guests (cakes or other less energetic than the cheesecake). If it again for my cheesecakes I will take the same mold but 23cm or 20cm ...